This Chocolate Avocado Mousse is made using only 4 good-for-you ingredients! Ready in about 5 minutes, it's rich, luscious, ultra creamy, silky smooth, deeply chocolatey and decadent!
I wanted a chocolate avocado mousse that had a light, airy texture with a substantial chocolate flavor. Rich, creamy desserts like mousse or puddings, have a reputation for requiring precise techniques to turn out right. It also uses heavy ingredients and is high maintenance.
Chocolate avocado mousse recipes are usually made using chocolate chips, which usually contains added sugar. However this is made without any chocolate chips, eggs or coconut cream. It still tastes so decadent, sinful that you can enjoy without any guilt and feel good about it.
The obvious question is can you taste the avocado? It doesn't! Chocolate and avocado is an irresistible combination like chocolate avocado smoothie recipe or avocado truffles. The fatty and creamy texture of avocado compensates for the butter that's missing from cocoa powder. The dates, milk and vanilla extract makes it taste ultra decadent, and dutch processed cocoa powder adds rich deep chocolatey goodness.
Cocoa powder is made by removing most of the cocoa butter from cocoa liquor, which concentrates the amount of cocoa solids, resulting in roughly 80% cocoa solids and therefore has an intense chocolate flavor. The dutch processed variety is neutralized with alkali to remove the harsh acidity and it typically contains more fat than natural variety.
Why you'll love this recipe?
- Velvety smooth, creamy texture without any cream.
- So rich and chocolatey and tastes utterly decadent.
- Wholesome, natural and healthy ingredients with no refined sugar.
- Just blend, chill and serve.
Scroll down to the recipe card below for full information on ingredients and amounts.
- Avocados - Select a ripe Hass avocado which is high in fat and much more creamier than other varieties. Make sure it is perfectly ripe without any brown spots, so it doesn't have any bitterness.
- Dates -I used soft, plump medjool variety which makes it very creamy and easy to blend like in sweet dessert hummus or date nut bars. Refer recipe notes to use Noor variety.
- Cocoa Powder - You'll find two types of cocoa powder in the market - dutch processed and natural. I like to use dutch processed, which is treated with alkali to neutralize the acidity and mellow the astringency. It is more milder and more complex in flavor. Look for label "processed with alkali" or dutch processed.
- Milk - Use your favorite kind of milk such as cow's, almond, oat or cashew milk.
- Vanilla. Balances and smooths out the flavors and elevates to a rich dessert. Use the real thing and not the artificially flavored stuff. Real vanilla extract has around 250 flavor compounds compared to the imitation.
- Salt. Just a pinch to enhance the flavors and bring everything together. Don't skip!
Pro tip: I highly recommend using the soft Medjool variety to make a velvety smooth mousse! However, if you want to use the Noor variety, then make sure to soften them before blending.
To soften, heat half a cup of milk until hot, add pitted noor dates, cover and let it sit for about 30 minutes. This breaks down the fiber and softens them making it easier to blend.
Make it your own
This is one of those recipes that you can totally adjust to suit your taste
- Make it deep, dark chocolatey and increase the cocoa powder.
- Add more dates to make it more sweet.
- Adjust your consistency with milk. Use as needed.
How to make
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1 & 2. Add ripe avocado, pitted dates and cocoa powder into a food processor. Process until it is ground.
Tip: The easiest and safest way to cut an avocado is to slice it in half around the pit, and remove the pit using a thin spoon. Insert a large spoon between the skin and the flesh, and gently scoop out the flesh.
3 & 4. Open the processor, add milk, vanilla extract and salt. Process until ultra smooth and creamy.
Pro tip: Milk to the rescue! With all the added dates and avocado, our mixture was too thick, giving us a grainy texture. With some amount of liquid, the solids absorbed just enough moisture, to become loose, glossy and silk smooth.
Pro tip: Chill chocolate avocado mousse for a few hours before eating! It helps for the flavors to develop, meld together, and get a thick, ultra smooth texture.
How to serve?
This chocolate avocado mousse is amazing on it's own. If you want to make it look fancy and elegant, then here are a few topping suggestions:
- Whipped cream or whipped coconut cream
- Fresh berries like raspberries or sliced strawberries
- Shaved or chopped chocolate (like the photos)
- Toasted and chopped nuts like hazelnuts or sliced almonds
- Fresh mint leaves adds a pretty finish without any effort
- Flakes of coarse sea salt
Pro tip: Avocados have a notoriously small window of ripeness. If you need your avocados ripen in a couple of days then leaving them at room temperature works great. However it tends to ripen unevenly, developing soft or dark spot on one side. My favorite method is to leave them in the fridge, which takes longer to ripe but also gives you a more evenly ripe fruit.
How to store?
- To Store. The chocolate avocado mousse can be stored in the refrigerator, tightly covered, for up to 4 days.
- To Freeze. You may free the mousse in a freezer-safe container for up to 1 month. Defrost overnight in the refrigerator before serving.
- Make it vegan - Use dairy free milks like almond or cashew milk.
- Don't add milk first - Process dates with avocado first into a puree before adding the milk to get a smooth and creamy consistency.
- Chill - We recommend chilling for at least 6 hours or up to 2 days to help it thicken and the flavors blend.
- Use ripe avocados - A perfectly ripe avocado without any blemishes will yield the best tasting mousse.
- Dates - Use medjool variety for an ultra creamy texture.
- Adjust recipe - Feel free to add more or less of any ingredient to suit your taste.
Leftovers should be stored in the refrigerator for up to 4 days. Any longer, and you’ll find that it begins to taste a touch bitter due to the avocado.
Sure can! However, a food processor does a better job of chopping due to the relatively low spin rate, when compared to a blender, which will struggle due to the less liquid and hard to grind ingredients such as dates.
When using a blender, make sure to add all ingredients including milk to help with the blending process. A high powered blender like vitamix will come handy. Also, another helpful tip is to warm the milk and let the dates soak in the warm milk for about 30 minutes to soften them. Add everything to the blender and blend away.
More healthy chocolate treats
Chocolate Avocado Mousse
- Remove seeds from dates and add into a food processor along with avocado and cocoa powder. Process until finely ground.
- Scrape sides and then add milk, vanilla extract and salt. Process until very smooth and creamy.
- Spoon into a container (or serving bowls), cover and refrigerate for at least 6 hours or up to two days. Serve!Pro tip: Chilling helps for the flavors to develop, meld together, and get a thick, ultra smooth texture.
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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